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Winemaker's Notes:

The selected grapes were destemmed and pressed. Maceration lasted 10 days at a maximum temperature of 30 C. Malolactic fermentation was carried out before the end of winter.Ageing lasted 24 months in 100 Hl and 50 Hl Slavonian and French oak barrels and a small quantity in second time used Barriques. A further 12 months of bottle ageing followed in Prunotto's cellars before shipping.Alcohol 14% vol.Total Acidity 5.50 g/lDry extract 30.50 g/l

The selected grapes were destemmed and pressed. Maceration lasted 10 days at a maximum temperature of 30 C. Malolactic fermentation was carried out before the end of winter.Ageing lasted 24 months in 100 Hl and 50 Hl Slavonian and French oak barrels and a small quantity in second time used Barriques. A further 12 months of bottle ageing followed in Prunotto's cellars before shipping.Alcohol 14% vol.Total Acidity 5.50 g/lDry extract 30.50 g/l